Mezcal Legendario Domingo was founded in 2012 by Julian Saenger. Born and raised in Mexico, Julian has always had tremendous love and respect for the art of mezcal production, often finding ways to delve into production, marketing, brand launches and general support of the category throughout Mexico. When he finally found the opportunity to create a brand of his own through partnership with the Velasco family, he chose to center the brand design around a recurring feeling he experienced through his journey in mezcal: celebration. ESPADIN Region: San Luis del Rio, Oaxaca Master Mezcalero: Familia Velasco Agave: Cultivated Maguey Espadin (Agave Angustifolia) matured at 8 to 9 years, grown at 900 meters above sea level Grinding: Tahona mill, horse drawn stone Cooking: The agave is cooked in rustic, underground conical ovens that are ignited with Tepehuaje (Lead Tree) and sabino wood, both woods endemic to this region. Not a single tree is cut down, as all wood is gathered from fallen, dead trees. Fermentation: Natural fermentation in open pine wooden vats, indigenous yeast. Process lasts ten days, during which fresh spring water is added to the crushed agave Distillation: Double distillation in copper pot still